Chocolate cheesecake
By VicentaLakin
This cheesecake tastes so good that it'll work almost once
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate cheesecake
1
Material collection
2
It's the first of three to make the bottom cake
3
The second material is made of cakes: 250 g of cream cheese, 2 eggs, 50 g of fine sugar, 60 ml of fresh animal cream and 1.25 ml of vanilla。
4
The third material is made of chocolate surface: 70 grams of black chocolate, 60 grams of animal cream and 10 grams of butter。
5
Treatment of the first material: digestive biscuits crushed, butter insulated into liquid form, digestive biscuits evened with butter, pounced at the bottom of the cake mould, pressed with spoons。
6
The second part will now be dealt with: cream cheese insulated to soften, pouring into fine sugar, smuging it with an electric omelet, pouring it into an egg, continuing to stir it up, mixing it evenly into another egg and hitting it smooth. When you're done, you take the bowl out of the water and pour it into vanilla and animal cream. The cake was ready, and the cake was thrown into the first file。
7
I use eight inches of cake, wrap the cake in tin paper, put the mold in the oven, fill it with water, or the water reaches at least one third of the cake height。
8
The oven is 160 degrees, mid-level, with 50-60 minutes of fire up and down, and the colour of the cake surface can be shown as a figure。
9
The third material is now being processed: black chocolate block, butter, animal light cream mixed with water insulation to heat, melted and removed。
10
The chocolate mixture is cooled and poured over the cake. The cake will be ready。
11
It is available for 12 hours in the refrigerator. When you cut a piece, take the knife to the fire and then cut it。
12
When you cut a piece, take the knife to the fire and then cut it。
13
The finished chart。
14
One more. ( chuckles ) Ha ha ha ha